2 cans of condensed cream of mushroom soup, divided
Cajun season (like Slap Ya Mama) or Seasoning salt (like Lawry's) to taste
2 tablespoons bacon fat, canola or vegetable oil
Couple dashes of Kitchen bouquet (for color, optional)
2 cups sliced mushrooms
Instructions
Mix together the ground beef, bread crumbs,
beaten egg, onion, Worcestershire sauce and 1/4
cup of the soup. Shape into 6 oval shaped
patties, and sprinkle both sides of the patties
with the Cajun seasoning or seasoning salt.
Heat the fat in a 12 inch skillet over medium
high heat.
Add the patties in two batches, and brown on both
sides, turning carefully. Use a wide spatula to
transfer the patties to a platter, set aside.
Drain excess fat from skillet.
Add remaining soup to the skillet and bring to
a boil, reduce heat, stir in kitchen bouquet
(optional) and the mushrooms. Cover and cook
for about 2-3 mins or until mushrooms release
their liquid. Return the patties to the
skillet, carefully turning to coat both sides.
Cover and cook over medium low, turning several
times, for about 30 mins or until patties are
no longer pink. Serve patties with some of the
gravy/mushrooms spooned over the top.
Cook's notes-
If you are using a higher fat ground beef,
increase the dry bread crumbs slightly. For
extra gravy use a large family size can of
cream of mushroom and stir in a bit of
water/milk to loosen, bring to a boil, add
mushrooms and proceed with remaining recipe.
May also substitute a 6 oz can of mushroom with
the liquid for fresh mushrooms.
Serving
Suggestions
Onion salisbury- Substitute 2 cans of French onion condensed soup for mushroom soup and use or not mushrooms.
Originally Submitted
10/18/2016
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